Keto Cheesecake Parfait

This gorgeous summertime parfait is infused with healthy fat and flavor from ingredients like macadamia nuts, coconut and full-fat dairy. A few teaspoons of gelatin make this dessert rich and creamy—and also benefit your skin, sleep, gut health and tissue repair.

This recipe is simply our keto cheesecake recipe reimagined into a parfait. The cheesecake filling is layered in jars with the macadamia-coconut crumble and fresh berries, then chilled until the cheesecake sets. It’s an eye-catching dessert for summer parties. Keep the recipe handy, because your guests are definitely going to ask for it!

Servings: 6 8-ounce mason jars OR 12 4-ounce mason jars

Time in the Kitchen: 25 minutes, plus 2 hours to chill

Ingredients

Macadamia-Coconut Crumble Ingredients:

2 cups raw, unsalted macadamia nuts (262 grams)

½ cup finely shredded, unsweetened coconut (43 grams)

2 tablespoons coconut oil (30 ml)

¼ teaspoon salt (1.25 ml)

Cheesecake Ingredients:

3 teaspoons unflavored powdered gelatin* (15 ml)

16 ounces cream cheese, softened (453 g)

1 cup crème fraiche (7.5 ounces/213 grams)

1 teaspoon vanilla extract (5 ml)

Sweetener:

If making a keto version of this cheesecake, use ½ to 1 teaspoon liquid stevia.

If you’re not keto and prefer honey or maple syrup, add 3 tablespoons of either.

Berries:

10 to 12 ounces fresh raspberries (283 to 340 g)

10 to 12 ounces fresh blueberries (283 to 340 g)

Instructions

For Crumble: Process macadamia nuts in food processor until finely chopped. Add coconut, coconut oil and salt and pulse a few more times to combine with the nuts.

For Filling: Dissolve the gelatin in 1 cup hot water by whisking vigorously. Set aside.